Making Chocolate Icing

Melting the pistoles Add pistoles to hot sugar syrup, stirring continuously until melted to avoid seizing (becoming thick and lumpy).

Testing for “thread” stage Dip your fingers in iced water, then chocolate, and pull apart. The mixture should stretch in a thread between your fingers.

Knocking out the air Stand the pan on a teatowel and tap the pan slightly to knock out any trapped air bubbles. If left in the mixture, they will eventually break on the surface of the icing once applied to a cake and spoil its smooth appearance.